Thai Yellow Curry Shrimp with Pineapple
Adapted from Sujet Saenkham's Mild Chicken, Potato & Coconut Milk Curry in Spice I Am
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 servings
- 2 tbsp ghee or vegetable oil
- 1/2 cup yellow curry paste
- 1 1/2 cups diced pineapple
- 1 lb large shrimp peeled and deveined
- 1 cup coconut milk
- 1 banana
- 3 tbsp fish sauce
- 1 zucchini diced
- 1/4 cup Thai basil and cilantro chopped
- 1 lime quartered
In a blender add the coconut milk, fish sauce and banana. Purée until blended. Set aside.
Heat the ghee or oil in a large skillet or cast iron pan over medium heat. Add the yellow curry paste and stir. Cook for at least 2 minutes.
Add the pineapple and stir to caramelized and brown slightly, 2-3 minutes. Add the shrimp and sauté quickly for a minute or two, stirring to flip shrimp and turn pink. Remove shrimp and set aside.
Pour the coconut milk mixture over the pineapple, stirring to incorporate. Cook for another 3 minutes and add the diced zucchini. Cook another 2 minutes, stirring often. The sauce will thicken.
Add the shrimp back to the pan along with half the herbs and stir. Heat through for a minute. Serve with remaining chopped herbs and sliced lime.
Calories: 361kcal | Carbohydrates: 24.9g | Protein: 20.2g | Fat: 22.3g | Saturated Fat: 11.8g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 6.6g | Trans Fat: 0.1g | Cholesterol: 145.8mg | Fiber: 3.5g | Sugar: 11.8g